Braised wild duck breasts in a spiced wine sauce Recipe

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Braised wild duck breasts in a spiced wine sauce

Artist:	_	Yield:	4
Categories:	Braised, Breasts, Casseroles, Duck, Game, Meats, Poultry	Rating:	0
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Ingredients:

4		Duck breasts, whole, with
		-ribs and backs
4		Bacon strips
1	cl	Garlic, finely minced
1	tsp	Dried parsley
1/2	tsp	Dried thyme
1/2	tsp	Marjoram
		Salt
		Freshly ground coarse
		-Black pepper
1		Bay leaf
1/2	cup	Onion, coarsely chopped
10	oz	Can mushrooms and juice
1/2	cup	Sven's Glogg*
1/2	cup	Chicken stock

Procedures:

1	* a spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.
2	Pre-heat oven to 400.
3	Place the skinned breasts in a casserole.
4	Lay 2 half strips of bacon over each breast.
5	Sprinkle the seasonings over the birds and then the onions and mushrooms.
6	Pour the mushroom juice, wine and a little stock over all and cover the casserole.
7	Bake for 20 minutes.
8	Reduce the oven temperature to 300 and bake for a further 55 minutes.
9	This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving.
10	Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast.
11	An original recipe by jim weller.